4 responses

  1. Kara
    July 22, 2010

    Thanks for the tricks. I would also recommend trying grass fed Black Angus beef when cooking your london broil steak. It is absolutely delicious and a healthier option. I work with La Cense Beef and because our beef is 100% grass fed it is higher in omega 3 acids and lower in calorie and fat as opposed to traditional grain fed beef. Try grass fed Black Angus Beef and you will be able to taste an even bigger difference!


    • admin
      July 27, 2010

      Gotta try it! One of these days i want to do a side by side comparison on beef grades and grass fed/ grain fed etc… as we recently discussed on http://gratetv.com
      Thanks for reading.


  2. Roger
    June 25, 2011

    I would like to add a few “tips” other cooks might like trying.

    I tend to “forget” to put the meat in the marinade a day before or forget to take it out in time to thaw for a dinner so to make this
    “fool proof” this is what I do.

    I put the london broil in a bag with my choice of marinade and then
    put it in the fridge to marinate “overnight”. Next day when I go to
    make dinner and there’s 3 or 4 broils in marinade there, I remember
    to freeze them, in the marinade. Now it doesn’t matter if I forget
    to take them out in time or not.

    I try to take them out another day before I am going to cook them to
    make sure they have been in the marinade plenty of time.

    If I for get to take them out the day before:
    When I take them out, I put them in a sink of tepid water for about 20 minutes and they’re just about ready to go…then (while still in
    the bag) I put them in the microwave on defrost for the time it takes for 1/4 the weight of the meat. Example 1 lb Broil, on defrost for 1/4th pound Broil and it’s ready to go. It’s thawed enough to get hot all the way through without overcooking.


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